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Boiling eggs

Discussion in 'Social Life, Food & Drink, Travel' started by MarkI, Nov 3, 2011.

  1. MarkI

    MarkI Well-Known Member

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    boiling may be the wrong vernacular, hard-cooking i guess?

    whats your preferred method?
     
  2. dacox

    dacox Well-Known Member

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    Heat water, put in the eggs, take them out when done.

    Sometimes after they're hard enough for the shells to be broken without the whites spilling out I'll crack them all around then change them in to a pot with some tea or lotus leaves, salt, some star anise and maybe some cinnamon or soy sauce and let them simmer for a couple hours.
     
  3. ter1413

    ter1413 Well-Known Member

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    are you serious? if you can boil water you can boil an egg!
     
  4. Rompson

    Rompson Well-Known Member

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    Bring eggs to room temperature. Fill pot full of water, add salt. Bring pot to a rapid boil. Add eggs, remove pot from heat. Wait 15 minutes, then eat.
     
  5. Piobaire

    Piobaire Well-Known Member

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  6. gomestar

    gomestar Well-Known Member

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    Do you find that adding salt makes the shell taste better?
     
  7. pebblegrain

    pebblegrain Well-Known Member

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    for me this works every time:

    refrigerator temp eggs (ain't got time to "warm eggs up")

    put the eggs into already-boiling water
    7:30 for liquid yolk
    8:00 for semi-soft yolk
    8:30 for hard yolk

    anything beyond will turn the yolks green

    remove eggs and put in a bowl of regular water to cool
     
  8. Despos

    Despos Well-Known Member

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    Room temp eggs in cold water, turn on heat. Remove pan from heat when water just begins to boil. Cover pan and let sit for 13 minutes. Put eggs in cold iced water to stop cooking. Usually there is no "green" around the yoke and the yokes are cooked thru but aren't dried out, eggs peel easily.
     
  9. Piobaire

    Piobaire Well-Known Member

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    About 45 minutes at I think 136 straight from the fridge.
     
  10. Jr Mouse

    Jr Mouse Well-Known Member

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    You really need advice on how to boil and egg?
     
  11. b1os

    b1os Well-Known Member

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    Straight from the fridge, boiling water, 5 minutes. Done.
     
  12. impolyt_one

    impolyt_one Well-Known Member

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    I don't really like boiled eggs and so I never make them, but straight from fridge, done in 5 minutes flat seems to me like they might still be liquid in the center after that. I'm thinking 5:30 or 5:45 at the least?
     
  13. Reggs

    Reggs Well-Known Member

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    Refrigerated eggs > cold tap water > bring to boil > kill the heat, cover pot and let sit

    Boiled eggs are a great snack. If you want a gelled yolk, give it a shot of cold water before you cover it.

    When I grill, I use wood chips for smoke. I'll soft boil eggs, then smoke them. They are very delicious. The smoke turns the egg white brown and leathery, but the center is still soft.
     
    Last edited: Nov 3, 2011
  14. Cary Grant

    Cary Grant Well-Known Member

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    Bastard!! ;)
     
  15. foodguy

    foodguy Well-Known Member

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    don't put eggs into boiling water. the air cavity expands and will crack the shell. start them in cool water and the air heats gradually and bleeds through the shell.
    eggs in shallow pan in one layer. Cover with water. Bring to boil. Cook 1 minute. Cover and turn off stove. when the water is cool enough that you can retrieve the eggs, they'll be perfectly cooked ... bright orange center and no green rim.
     
    1 person likes this.
  16. impolyt_one

    impolyt_one Well-Known Member

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    /end threak :slayer:
     
  17. edinatlanta

    edinatlanta Well-Known Member

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    I just want to say it is kind of amazing that boiling an egg can actually be kind of difficult to do it right.

    Almost as amazing as how MarkI's gf gets around...
     
  18. b1os

    b1os Well-Known Member

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    In between waxy and fluid. Jus the way I like it.

    That's why I prick them. Doesn't always help, but mostly.
     
  19. changy

    changy Well-Known Member

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    I can see that going horribly wrong
     
  20. foodguy

    foodguy Well-Known Member

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    it might seem like that but actually not. egg proteins set at about 160 degrees (whites a little lower because there's no fat; yolks a little higher). what you're playing with here is a temperature curve: by the time the eggs are set, the water is cooling to below that temperature -- no more cooking (practically). it's not unlike sous-vide.
     

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